I made a batch of modeling chocolate today: 16 oz - 1/3 cup of light corn syrup. It is soooooo oily, it is unmoldable, What is the right way to do it, how do you work this? It doesn't look moldable like it does on Cake boss.
I learned the hard way that you have to wait for your chocolate to cool a bit before you can add the corn syrup or everything will separate.
Mine did the same thing, I found this and I plan on trying it again. (step by step instruction ...with pictures.)
Thanks for the quick tips!! I truly appreciate it!
I have very limited experience with modeling chocolate... but I read somewhere (on cakecentral) that over mixing can make your modeling chocolate oily too....
I think that might have been my mistake also, over mixing. But I don't want to throw 3 batches away, I wonder how I could fix it??
From my experience with modeling chocolate you are over mixing. The more you mess with it, (stir, mix, touch) the oiler it gets. You'll just have to get mixed as good as possible with as few as possible stirs. HTH